National Geographic : 1970 Feb
Wheat for rice-eating peoples: Peeled by lye, wheat gleams near white beside untreated grain, left. Giving chewy, high-protein wheat the color and "mouth feel" of ten der rice, the process makes it palat able to Asians unaccustomed to it. Scientists call the product WURLD wheat for its place of origin: West ern Utilization Research Labora tory in Albany, California. Walls of wheat rise from the Kansas plains at Hutchinson. Half mile-long Far-Mar-Co elevator, rear, holds 18 million bushels. Each summer the elevators fill with wheat, then empty again as they feed the Nation's flour mills.